Scotch Beef Club

About Us

Scotch Beef Club member restaurants are proud to serve Scotch Beef PGI. With traceability and unique assurance which begins on the farm of birth, Scotch Beef is high on quality and high on taste.

If you care about your food and where it comes from, look out for a Scotch Beef Club member restaurant.

Applicants are checked out before they are accepted for membership and revisited on a regular basis. They are asked to keep records of the beef they purchase and to identify Scotch Beef on their menus.

The Scotch Beef Club is aspirational but not elitist. We are very privileged to have HRH The Princess Royal as President of the Club and membership is varied. Scotland’s Michelin starred restaurants are members but so too are smaller restaurants committed to local sourcing and serving well-prepared fresh food for every day occasions.

If you enjoy consistently good food prepared by enthusiastic and committed chefs you need look no further.

The Scotch Beef Club – the perfect dining destination for any occasion.

Banchory Lodge Hotel

Built as a coaching inn in the seventeenth century and later as a private country house, the building has been carefully and tastefully extended by it's proprietor. In older days the Deeside road passed through the grounds of Banchory Lodge and it was here the mail coach halted to change horses for the journey up Deeside.

The newly refurbished dining room is enhanced with views overlooking the river Dee and countryside beyond.
We like to champion local suppliers and produce wherever possible. We can even trace our meat back to the farm it came from.

The menus are seasonal including sharing platters, chargrilled meats and fish that’s caught on our shores. The food is all about using local, seasonal produce. Whether you choose to dine in the restaurant or bar, it’s all about proving that good food doesn’t have to be fussy.

Belle House

Located in the centre of the pretty Georgian market town of Pershore, Belle House is a stylish smart and relaxed restaurant with a warm and friendly atmosphere.

Proprietor/Chef, Steve Waites and the team are classically Michelin trained and are passionate about creating modern menus that have a Mediterranean influence with new and interesting twists. Dishes are never over complicated and include only the best quality ingredients, sourced locally from the Vale of Evesham and nearby Cotswalds. The award winning Head Chef, Sue Ellis appeared on TV with the Hairy Bikers and the popular BBC's Great British Menu (April 2011).

The wine list has been created to complement the food and style.
The team at Belle House love what they do and go above and beyond to ensure customers have a fantastic dining experience with standards of food and service that are consistently high.

Brian Maule at Chardon d' Or

For almost eight years, Ayrshire born Brian Maule was head chef at the world famous Michelin star London restaurant, Le Gavroche. Earlier this year, with the full backing of Le Gavroche's Roux dynasty, Brian fulfilled a lifelong ambition by opening his own restaurant in Glasgow, bringing with him an international reputation for preparing some of the best food in Europe.

'One of the main reasons I came home is that Scotland is blessed with the world's richest abundance of natural ingredients - plump, hand dived scallops; a myriad of fresh fish; sumptuous beef and lamb; and an unbeatable selection of game.' - Brian Maule

The point to emphasise is that Brian Maule spends his time in the kitchen, personally creating, preparing and cooking every single dish with a flair, confidence and mouthwatering attention to detail seldom experienced anywhere in the country.

Buccleuch Arms Hotel

The Buccleuch Arms in St Boswells, located in the centre of the Scottish Borders, has undergone a considerable transformation since its beginnings as an Inn for the fox-hunting aristocracy of 1836. There are a range of comfortable ensuite bedrooms, an 85 seat function room, a private garden, the Blue Coo Bistrot, seating 30-40, a large bar with open fires and a relaxing lounge with a large open fire.

Food plays a very important part at The Buccleuch, offering locals and guests two distinct drinking and dining areas; the bar and the Blue Coo Bistrot. The menus are created using the finest local ingredients and offers a delicously different taste of the Borders. Open from 6.45am, the Blue Coo Bistrot offers a scrumptious breakfast menu plus take away bacon rolls and coffee. Lunch starts at 12 noon until 2.30pm and there is a light bite afternoon menu available. Dinner is served from 5.30pm. Eat in the bistrot if you like a relaxed contemporary feel. Eat in the bar if you like a cosy bar feel.

Buccleuch and Queensberry Arms Hotel

The Buccleuch and Queensberry Hotel has been lovingly restored and is now family run. The family has added their flair and individuality, resulting in a relaxed homely atmosphere, finished to the highest of standards and offering some of the best accommodation and food in Dumfriesshire.

Set in the heart of the charming market town Thornhill, the hotel is a thriving hub for the local community and visitors alike.

The restaurant and back bar serve locally sourced food. Our menus change with the season and on availability of fresh produce.
We pride ourselves on providing excellent food with locally sourced ingredients. Whether you take a table in the restaurant, book our private dining room, have a snack at the bar or if you fancy pub food in the back bar, our chef is sure to delight you with our seasonal menus.

Buchan Braes Hotel - The Grill Room

The Grill Room with open kitchen offers the key ingredients to a relaxing day of good food, complimented by a wide range of wines, liqueurs draught beers, cognacs, malts, teas and coffees. The Grill Room serves a seasonal menu, which changes on a weekly basis, where our Chefs take pride in using quality fresh local produce and seasonal ingredients presented in a modern way.

Residents and guests can choose from a daily set menu or select from a wide range of prime meats and fresh local seafood, which our Chefs will cook to your taste in our open plan Grill Room. As always the emphasis is on quality without compromising on value.

With its modern décor and tones, it is perfect for all occasions, a quick bite with friends or a romantic dinner for two by candlelight.

Burts Hotel

The Henderson Family have been providing warm Scottish Hospitality at Burts for 35 Years. Occupying a commanding position in Melrose’s picturesque 18th-century market square, this Grade 1 listed townhouse is a popular local lunch destination. More serious offerings are available in the elegant restaurant, which caters to an upmarket hunting and fishing crowd lured to the area by the river Tweed and beautiful Borders countryside.

The award-winning restaurant at Burt’s Hotel is one of Scotland’s finest. Here you can experience a truly gastronomic experience in elegant surroundings. The restaurant at Burt’s Hotel has been awarded two AA Rosettes every year since 1995.
Head Chef Trevor Williams, heads the team in the Burt’s Hotel Kitchen. Trevor came to Burt’s from the Rhubarb Restaurant at Prestonfield House Hotel, Edinburgh. Trevor’s years of experience have been gained from working in some of Scotland’s most prestigious hotels and restaurants.

Every dish featured on the Hotel’s extensive menus is home-made. You can select from culinary delights such as local game, succulent Scotch beef, fresh local fish, and stunning puddings prepared by the hotel’s dedicated Pastry Chef. It is this infinite care and attention which is the hallmark of Burt’s Hotel.

Café Spice Namaste

More than a restaurant, a culinary institution, Café Spice Namaste is Cyrus and Pervin Todiwala's celebrated landmark Indian restaurant,a short stroll from the Tower of London.

For over fifteen years, we've been welcoming guests from all over the world who come to enjoy Chef Cyrus' delightfully original cooking and our warm, personable service in this pocket of historic London.

Constant innovation is our hallmark, and we continue to take the lead in reinventing the rich tastes and experiences of India and the Sub-Continent for our discriminating customer.

Café St Honore

Hidden down a cobbled lane in the heart of Edinburgh's New Town. Two minutes from Princes Street.
Our menu changes daily, reflecting the seasons and the availability of fresh produce. Wherever possible ingredients are sourced from local suppliers and we are strong supporters of the 'slow food movement'.
The welcome host and unmistakable French decor reflects the long and close relationship between Scotland and France celebrated in the 'Auld Alliance'.
Great food in relaxed friendly surroundings.

Champany Inn

The Davidson family welcome you to Champany Inn, a haven of hospitality just 20 minutes west of Edinburgh.
Champany Inn plays host to a collection of buildings, some dating back to the 16th century and the days of Mary, Queen of Scots, and today comprises of two restaurants, sixteen bedrooms, an extensive wine cellar and a Wine Shop. With its own butchery on-site, and resident butcher, there can be few, if any, finer places in which to enjoy the best Aberdeen Angus Scotch beef.
You have a choice of two impressive restaurants in which to experience the freshest of home grown produce, cooked at your direction.
In the main restaurant, starters such as hot and cold smoked salmon from the Champany smokehouse, Loch Gruinart oysters, black pudding and home-smoked beef are house favourites. A sensational steak offer follows, with Porterhouse, Ribeye, Sirloin, Prime-Rib and Chateaubriand; as well as Border lamb and a selection of Scottish seafood, all served with a full range of accompaniments. An extensive wine list or house wines are available to enjoy with every dish.
For more informal dining, the Chop & Ale House, the former’s Inn public bar, specialises in hearty dishes such as homemade burgers, with a selection of house toppings, our famous steaks, fish & chips and sweet treats including Champany cheesecake, waffles with cream and much more.
For those staying over, relax in the comfort of the bedrooms and the next morning be set up for the day with a proper Scottish breakfast, always served with butcher’s bacon, Champany’s own Lorne sausage and all the accompaniments.